Capsicum stuffed with lamb, rice and egg
- 20 minutes
- 15 minutes
Nutrition per serve
- Energy 1840kJ
- Protein 36.6g
- Fat 20.1g
- - saturated fat 4.9g
- Carbohydrate 23.6g
- Fibre 6.9g
- Sodium 276mg
- 4 large red capsicums, halved, seeds removed
- 2 tsp olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated lemon zest
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 300g lean lamb mince
- 125g cup microwave basmati rice, cooked
- 1 cup canned diced tomatoes (see notes)
- 2 tbsp toasted pine nuts
- 2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve
- 8 small eggs
- Preheat oven to 200°C/180°C fan forced and line a large baking tray with baking paper. Place capsicums on prepared tray and bake for 15 minutes.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, lemon zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked. Add rice, tomatoes and pine nuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
- Drain any liquid from capsicums. Spoon filling into capsicums and make an indent in each. Carefully break an egg into indent and bake for 15 minutes or until eggs are cooked to your liking. Serve sprinkled with extra parsley.
Dietitian Notes / Recipe Tips
Leftover canned tomatoes can be frozen in a small airtight container for up to two months.
Recipe credit given to Australian Eggs www.australianeggs.org.au
Disclaimer: The above recipe meets Diabetes Queesnalnd’s nutrient criteria. However, the opinions expressed Australian Eggs website do not necessarily reflect the views of Diabetes Queensland.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.